I tend to think of recipes as a starting point rather than a set of rules to be followed. This is probably why I lean towards savory cooking rather than baking since baking requires a certain amount of obedience in order to avoid a pile of wet flour.
About a week ago, the paper appeared with a recipe for a pizza with fig and prosciutto. Being an enthusiastic fan of figs, I liked the notion but didn’t really approve of the idea of using fig jam as a base on the dough and provolone. It made the dish seem overwhelmed by sweet and creamy, more like a dessert than something for dinner.
For a while I’ve used Silver Palate’s pizza dough recipe (by the rules, yes, yes) but this time I tried Lynn Rossetto Kasper’s instructions. Sticky and a pain in the ass to work but WAAAAY better results. I even got bubbles in the crust like a real pizzeria.
Anyway, on top:
- Brushed the crust with olive oil and lightly sprinkled finely minced fresh rosemary
- Shaved a little parmesan over that
- Sliced figs and proscuitto
- Crumbles of blue cheese tucked in
And that, my friends, is a pizza worth making again served with a cheap Italian red on an autumn night.
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